Quail Egg Shu Mai
appetizers, chinese, eggs, pork, shellfish
5 oz pork loin, lean
3 oz raw shelled shrimp
1 oz pork fat
1/2 bamboo shoot or 1/2 small
1 can
1/2 egg white
1/2 teaspoon salt
1/4 teaspoon msg
1/4 teaspoon sugar
1/4 teaspoon black pepper, ground
1/2 teaspoon sesame oil
1/2 teaspoon rice wine
2 teaspoon cornstarch
30 quail eggs, hard-boiled
30 wonton skins, trimmed to
1 circles
Dice pork, pork fat, shrimp, and bamboo shoot. Add next 8 ingredients and mix well. Put a quail egg and then a portion (maybe 1/3 oz) in the center of each wrapper and crimp up so that the filling is completely covered by dough. Invert each finished dumpling on a steamer rack. When all are ready, steam for 5 min. Serve.
Adapted from Chinese Snacks, Wei-Chuan Cooking Book From: Michael Loo Date: 25 Nov 96 National Cooking Echo Ä
Yield: 1 servings